Tags

A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.

A distinctive, typically pleasant smell. Can be used to refer to the aroma addition of hops which is a late hop addition within the last 5 min of the boil that contributes the most to the aroma of a f…
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Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.
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an organism that ferments
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For questions relating to the creating or maintaining refrigerators or freezers modified for holding and/or dispensing homebrew (e.g. beer in a Cornelius keg).
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FAQ focused at beginner home brewers
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the act of directly infusing CO2 into a solution under pressure.
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the measure the specific gravity of a liquid.
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a step at the end of the lautering process to extract much of the remaining sugars from brewing grains by adding additional hot water to the mash.
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Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
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for posts that are related to working with adjuncts while brewing.
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the initial and primary stage of fermentation where the yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.
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A substance, typically a liquid, that removes most or all of the bacteria and other microbial contaminants from brewing equipment.
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For questions relating to the measurement or prediction of gas pressure in homebrew (e.g. when kegging and force-carbonating).
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Soak (food or tea) in water or other liquid so as to extract its flavour or to soften it. Often but not exclusively refers to steeping specialty grains or fruit.
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The process of cooling hot wort after the boil or whirlpool phase of beer making.
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A beer with an original gravity of 1.070 or higher.
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The process of quickly dropping the temperature of homebrew following fermentation to promote the flocculation and settling of yeast and other unwanted material.
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An all grain technique of making beer that uses just a single vessel to mash, sparge and boil. During the mash the grain is physically removed via a bag or some other form of retainer.
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For questions relating to obtaining, explaining, or calculating a level of bitterness in homebrew.
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A small fermentation performed for the purpose of increasing the number and proving the viability of yeast cells for use in a later fermentation.
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free of cloudiness. This is often achieved with the use of finings or cold-crashing.
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Introducing air into the wort to increase the amount of dissolved oxygen.
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For questions on obtaining, preparing, sanitizing, or using bottles for packaging homebrew.
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Batches less than 5 gallons in volume.
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Passing liquid through a device(the filter) to remove unwanted material.
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Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.
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A foamy build-up of yeast and proteins formed on the surface of the brew during fermentation.
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A device used for cooling the hot wort following the boil or whirlpool phase of beer making in preparation for fermentation.
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